1 can mushroom soup
2 hard boiled eggs, chopped
4 tbsp. milk
Salt and pepper to taste
1 can asparagus
1 can French style green beans
Italian bread crumbs
Slivered almonds

Combine first 5 ingredients in bowl, mixing well. Layer half the asparagus, green beans and soup mixture in 1 1/2 quart casserole. Repeat layers.

Top with bread crumbs and almonds. Bake at 350 degrees for 30 minutes. Yields 6-8 servings.